This soup is filled with the best veggies spring has to offer—oh, and it's deeply detoxifying. If you aren't a fan of fennel, you will be after trying this soup. Its taste comes through very subtly and boosts the flavors of every other ingredient. It's like a fresh spring field, in a bowl.

Ingredients

1 leek

4 garlic cloves

1 tablespoon coconut oil

1 medium head of fennel, chopped

1 pound cauliflower, cut into florets

½ pound kale, torn

2 zucchini chopped

1 head broccoli

1 tablespoon fresh lemon thyme

1 cup bone broth

1 lemon, zest removed

Salt and pepper to taste

Toppings:

Coconut milk

Coconut flakes

Sunflower seeds

Directions

Combine the oil, leek, garlic, and fennel in a large saucepan, and cook until softened.

Add the cauliflower, zucchini, broccoli, and thyme, salt, and pepper, and cook for another 5 to 10 minutes or until softened slightly.

Add the broth and bring to a boil. Then reduce the heat to medium and let cook for 20 minutes or until the cauliflower is very tender.

Add the kale and continue to cook for another 5 minutes or until kale has softened.

Remove from heat and add lemon rind. Using a handheld stick blender, blend until smooth.

Heat the oven to 350°F and lay a handful of coconut flakes on a baking tray. Bake for 2 to 5 minutes or until starting to brown. Remove.

To serve, place soup in a bowl and cover with toasted coconut flakes, sunflower seeds, and a heavy dollop of full-fat coconut milk.